Mock Apple Crisp (Gluten & Sugar Free)
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 9
Ingredients
- 4 -5 cups zucchini, peeled and sliced
- 1⁄2 cup fresh lemon juice
- 1⁄2 teaspoon stevia powder
- 1 tablespoon vegetable glycerin (optional)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
Crust
- 1 1⁄2 cups buckwheat flour (or use another gluten free flour or combo)
- 1⁄2 teaspoon stevia powder
- 4 1⁄2 teaspoons arrowroot
- 1⁄4 teaspoon salt
- 3⁄4 cup cold butter (12 T) or 3⁄4 cup margarine, cut up (12 T)
- 1 1⁄2 teaspoons vanilla
Directions
- Preheat oven to 350°.
- Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
- Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
- Bake until slightly browned, about 10 minutes. Cool on wire rack.
- Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
- Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
- Bake for 45 minutes.
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